Power pancakes | Placki mocy

Today is Sunday. Most of us (if not everyone) like this day a lot. We have more time for ourselves, family and friends. I am finally sharing this recipe with you that all my friends know me for ;). The breakfast is in my opinion, the best meal during the day. When we have a bit more free time, why shouldn’t we celebrate and enjoy this part of the day as much as possible?

This recipe is great for lazy Sunday mornings but not only. I really like it because:

Prepared the night before it is a great takeaway breakfast that you can take with you to work/school/plane when you are in the rush.

It is full of healthy ingredients good for your body, fulfilling and real power-boost for the beginning of the day.

Great source of calories after a hard workout at the gym or long run.

It is also vegetarian and gluten free.

It is just SO yummy! Everyone likes it!

This recipe is based on millet. So let me say few words about it…

Millet is an ancient grain, very popular in Poland where I come from. Its structure is very similar to wheat, however, millet is completely gluten free and contains lots of plant based protein. It contains the amino acid tryptophan, which aids in weight control by keeping us satisfied for longer. Tryptophan is also responsible for increasing our serotonin levels, which helps release stress and increase our mood ;).

Here it is my recipe for perfect breakfast. Get the ingredients ready and be the boss in your kitchen today.

Ingredients:

50 grams millet (dry)

pinch of Himalayan salt

2 eggs

1 teaspoon cocoa powder*

1 teaspoon shredded coconut*

1 teaspoon chia seeds

1 teaspoon flax seeds*

1 teaspoon sesame seeds*

1 teaspoon cinnamon

1 teaspoon goji berries*

1 teaspoon dried currants*

1 spoon coconut oil extra virgin

2-3 teaspoons natural yogurt (preferably with probiotics)

1 banana or 1 mango or 1 apple or cup of blueberries**

* You can mix and experiment with this additional ingredients, it all depends on your taste! Do you like cocoa? Put 1 tablespoon! You do not have chia seeds? Don’t worry, take poppy seeds instead. If is absolutely up to you. Personally, I like to mix all of them together to have real power breakfast 🙂

**This is the best part of this recipe as adding different fruits you will never get bored! Bananas work very well with it but I got crazy about mango combination recently. Staying at home shredded apple works great also. Summer time? That’s great! Nothing tastes better than blueberries inside!

Directions:

Rinse millet under water before cooking it. (Always remember to use 2,5 cups of water for 1 cup of millet!). Bring around 150 ml of water to boil add salt and millet, stir, cover and simmer for 25 minutes or until the water get absorbed (do not mix it! otherwise the millet won’t be fluffy but sticky!). Once the millet is cooked add all dry ingredients, shredded coconut, chia seeds, flax seeds, sesame seeds, cocoa powder. Add eggs and mix it well together.

Place a saucepan on the stove and heat it for about a minute or two until it’s hot enough. Grease it with a teaspoon of coconut oil. Wait until the coconut oil has melted, and add spoon by spoon of batter into skillet. Cook for about 1-2 minutes on each side, once pancake batter begins to turn golden brown. Repeat until batter is used up, but be sure to stir it and scoop from the bottom each time as the millet will settle.

Put your freshly made pancakes on the plate and add extra spoons of natural yogurt and sprinkle looots of cinnamon on top (and extra fruits if you want!). (alternatively put the pancakes in the aluminium foil and let them breathe for a while, then wrap it around and take with this yummy breakfast to work!)

Nałóż świeżo usmażone placki na talerzu oraz dodaj kilka łyżek jogurtu naturalnego oraz posyp obficie cynamonem (i jeśli chcesz, dodaj jeszcze więcej świeżych owoców!). (Jeśli przyogtowujesz te placki nazajutrz, nałóż je na folię aluminiową i powzól im chwilę ostygnąć, a następnie zawiń i tak przygotowane zabierz następnego dnia do pracy!)Place a saucepan on the stove and heat it for about a minute or two until it’s hot enough. Grease it with a teaspoon of coconut oil. Wait until the coconut oil has melted, and add spoon by spoon of batter into skillet. Cook for about 1-2 minutes on each side, once pancake batter begins to turn golden brown. Repeat until batter is used up, but be sure to stir it and scoop from the bottom each time as the millet will settle.